Huevos Rancheros with Zucchini and Green Pepper

Entertain at brunch with this casual main dish. Serve a pineapple and melon compote on the side tossed with fresh mint sprigs.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 31%
  • Fat: 8.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.2g
  • Carbohydrate: 31.5g
  • Fiber: 4.1g
  • Cholesterol: 214mg
  • Iron: 2.6mg
  • Sodium: 679mg
  • Calcium: 155mg

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 1 1/2 cups diced zucchini
  • 1/2 cup diced green bell pepper
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • 1 (10-ounce) can diced tomatoes with green chiles, undrained
  • 4 (6-inch) corn tortillas
  • 4 large eggs
  • 1/3 cup (1 1/4 ounces) preshredded reduced-fat cheddar cheese
  • 2 teaspoons chopped fresh cilantro

Preparation

  1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and bell pepper; sauté 6 minutes or until lightly browned. Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.
  2. Warm tortillas according to package directions.
  3. Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. Cover and simmer 3 minutes or until eggs are done. Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.
  4. Place 1 tortilla on each of 4 plates. Spoon 1 egg and 3/4 cup tomato mixture onto each tortilla. Sprinkle with 1/2 teaspoon cilantro.
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